Oven-Roasted Root Vegetables

Name: Oven-Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 1/2 Hellmann’s® or Best Foods® Mayonnaise Dressing With Olive Oil Squeeze Mayo; 2 lbs. assorted root vegetables (carrots, parsnips,beets, onions and/or sweet potatoes), peeled and cut into wedges; 10 cloves garlic, finely chopped; 1 Tbsp. fresh rosemary leaves; 1/4 tsp. coarsely ground black pepper

Preparation Time15 mins Cooking Time30 mins Makes 4 servings

Bite into our delicious Oven-Roasted Root Vegetables made with Hellmann’s® Mayonnaise Dressing with Olive Oil, garlic and rosemary leaves.

Nutritional Information

Calories

250 (1 serving)

Calories from Fat

120 (1 serving)

Total Fat

13g (1 serving)

Saturated Fat

2g (1 serving)

Cholesterol

10mg (1 serving)

Sodium

340mg (1 serving)

Total Carbs

33g (1 serving)

Dietary Fiber

7g (1 serving)

Sugars

11g (1 serving)

Protein

3g (1 serving)

Calcium

8% (1 serving)

Iron

8% (1 serving)

Vitamin C

35% (1 serving)

Vitamin A

290% (1 serving)

Ingredients List

1/2 Hellmann’s® or Best Foods® Mayonnaise Dressing With Olive Oil Squeeze Mayo
2 lbs. assorted root vegetables (carrots, parsnips,beets, onions and/or sweet potatoes), peeled and cut into wedges
10 cloves garlic, finely chopped
1 Tbsp. fresh rosemary leaves
1/4 tsp. coarsely ground black pepper

Directions

1. Preheat oven to 425°.

2. Combine all ingredients in large bowl until vegetables are well-coated.

3. Spread vegetables in large shallow roasting pan or jelly-roll pan in single layer. Roast, stirring occasionally, 30 minutes or until vegetables are tender and golden. Sprinkle, if desired, with chopped fresh parsley.